Quinoa, Kale, Squash & Pomegranate Salad
I feel a little sheepish offering this up as a recipe – most of the time you don’t need a recipe for a salad – but I still struggle with creative salad combinations, and so here it is. It’s getting to be the season for winter salads made with kale, Brussels sprouts and winter squash, and I particularly love roasted squash in just about anything – not least of all doused in something vinegary. And I love bowls filled with a jumble of tasty things, and having some cooked quinoa in the fridge to turn into lunch at my desk, and how brilliant pomegranate arils look scattered over just about everything. I’m having a wee panic that we’re a week (A WEEK) into November already, and am trying to resist calming my nerves with copious quantities of raisin toast.
Delicata has a thin skin you can eat, so there’s no need for peeling – you can swap in just about any squash, roasted by the slice or cubed and doused in oil, sprinkled with salt and pepper, then roasted until tender. You can do this while you’re making dinner – or for dinner, planning on leftovers to keep in the fridge for the next day’s lunch.
Quinoa, Kale, Squash & Pomegranate Salad
AuthorJulie
In a large pot of salted water, cook the quinoa for 10-12 minutes, or until tender and there is no longer a white spot in the middle of each seed. Drain well in a sieve and return to the pot; cover with a tea towel and set aside to cool. Transfer to a bowl.
Meanwhile, spread the squash out in a single layer on a baking sheet, drizzle with oil and toss to coat; roast at 425?F for 30 minutes, or until tender and golden. Roughly chop or thinly slice the kale leaves, discarding the stems. Pile the kale over or alongside the quinoa; add the roasted squash and avocado to the bowl. To make the dressing, shake all the ingredients up in a jar; drizzle over the (untossed) salad and sprinkle with pomegranate seeds. Serves 4-6.
Ingredients
Directions
In a large pot of salted water, cook the quinoa for 10-12 minutes, or until tender and there is no longer a white spot in the middle of each seed. Drain well in a sieve and return to the pot; cover with a tea towel and set aside to cool. Transfer to a bowl.
Meanwhile, spread the squash out in a single layer on a baking sheet, drizzle with oil and toss to coat; roast at 425?F for 30 minutes, or until tender and golden. Roughly chop or thinly slice the kale leaves, discarding the stems. Pile the kale over or alongside the quinoa; add the roasted squash and avocado to the bowl. To make the dressing, shake all the ingredients up in a jar; drizzle over the (untossed) salad and sprinkle with pomegranate seeds. Serves 4-6.
Any suggestions for what I could replace the kale with? I’ve tried and I just can’t get on board with kale.
Any kind of greens will work! Try chard or spinach!